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Roasted Savoy Cabbage

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Cabbage is good for you. Yes it is, but the days of being told something is good for you, by a loving parent are long gone for me. And since I am not your parent, those words won't have much value to you, but I hope the cabbage recipe will! Because cabbage is good for you and this dish tasted good as wall.

Oven Roasted Savoy Cabbage
Roasted Savoy Cabbage

Right now I am having a bit of a problem with my stomach, and fortunately, cabbage is really good for me right now. This is also very simple, it does call for a bit of the Vegetable Bouillon for part of the seasoning, but you could leave that out - but only until you make some! The vegetable bouillon is a wonderful homemade ingredient to have in your kitchen.

Roasted Savoy Cabbage
by the seat of my pants
350-degree oven

1 large Savoy cabbage, about 2-3 pounds
1 or 2 T Vegetable Bouillon or Salt and Pepper to taste
1/2 c dry white wine
1/4 c olive oil
1/4 c Parmesan Cheese

Cut cabbage into 8 wedges, removing some of the core if desired. Place in a large covered casserole or baking dish, drizzle with the olive oil.

Combine the vegetable bouillon and white wine, stir well, pour over the cabbage. Sprinkle with the cheese.

Cover and bake 1 1/2 -2 hours.

I really enjoy cabbage when it has been cooked to that soft and silky stage. It is not necessarily pretty, but it is so delicious!


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this post is shared with:
full plate thursday @ miz helen's
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